Banana Bread Sheet Pan Pancakes (gluten-free)

These Banana Bread Sheet Pan Pancakes are a *must* make for breakfast or brunch. Fluffy sheet pan pancake filled with banana and chocolate chips for an easy gluten-free breakfast recipe.

If you love banana bread and all things pancakes – you are going to obsess over these guys!

Sheet pan pancakes have become a blog favorite as you know. We have made many different variations and it saves so much time when you are cooking for a larger group. Like my big crew over here.

I am so over standing around the stove every single time we make pancakes. We all eat at different times, they’re not all warm and it’s time consuming. But with sheet pan pancakes, you can make the pancake batter, pour it into a baking sheet and bake basically 12 pancakes at once!

It is truly that simple. And to make things even more easy for us – we are using my forever favorite pancake mix from Krusteaz. Krusteaz Gluten-free Buttermilk Pancake Mix is a staple in our kitchen. My parents love it, my kids request it and it’s like a household classic. When I think of pancakes growing up and a buttermilk pancake especially – Krusteaz is always first to come to my mind. Plus they have the best tasting mix AND the easiest to make in my opinion.

Krusteaz mix works amazingly well in this recipe just like it did in those 5-ingredient Blueberry Pancake Cookies!, that Chocolate Chip Pancake Casserole and the EASY Gluten-free Monkey Bread

This recipe is so easy and is ready in just 20 minutes! I cannot wait to hear what you think.

What ingredients you need to make this sheet pan pancake:

• Eggs – I haven’t tested an egg replacement here
• Water – I use filtered water or cold tap water is fine
• Milk – you can use dairy or non-dairy milk for this
• Gluten-free pancake mix – I haven’t tried another pancake mix here
• Banana – I use two bananas here. One for the topping and one mashed up in the pancake 
• Chocolate chips – you can use dark chocolate, semi-sweet or milk chocolate 

How to make Banana Bread Sheet Pan Pancakes:

1. Preheat oven to 350 degrees and grease an 9×13 baking sheet
2. In a large bowl, mix together eggs, water and milk
3. Then add in mashed banana and pancake and mix (it’s okay if there are some lumps)
4. Fold in chocolate chips to batter
5. Add the batter to baking sheet and spread across evenly
6. If desired, add some sliced banana on top too
7. Bake in oven for 18-23 minutes or until top is golden
8. Serve while warm with desired toppings

FAQs and tips for success:

• I make this in a 9×13 baking sheet. The size of the pan will impact baking time and the recipe itself. The larger the baking sheet, the thinner the pancake so I prefer something around 9×13!
• These sheet pan pancakes stay good in an airtight container in the fridge for 5 days or you can leave them in freezer for 2 months and reheat in microwave after defrosting the frozen pancake
• If you want some additional toppings try adding: banana, strawberries, raspberries, maple syrup, or your favorite jelly or jam!

A few other delicious breakfasty brunch recipes to try:

Chocolate Chip Pancake Casserole

EASY Gluten-free Monkey Bread

Gluten-free Lemon Ricotta Cheese Pancakes

Cinnamon Roll Sheet Pan Pancakes